How to make Fruit Caviar (2 Simple Methods) I will show you how easy it is to make them.

[@theresariga9015]

There are different grades of gelatin. You should have mentioned that you used platinum grade, because not all Oteker products are available, worldwide.

[@IDontKnowYouBut]

Perhaps people know now. We stan when content creators and their audience collaboratively have a real meeting of the minds

[@Impotantmink]

It says it right there on the package wtf

[@MannieWhitefang]

It's literally in the video bub. Package and all.

[@AveryRaassen]

I have added the information in the description.

[@Lavenderrose73]

​@Impotantmink not everyone would have caught that. I would have just looked for sheet gelatin, something I've never used before. Maybe be a little more respectful since this is new to some of us.

[@javierarthurton8544]

This video is amazing and extremely well informed. Thank you so much i will do this for sure for my cocktails.

[@AveryRaassen]

I am glad you enjoyed it. Do let me know how they turn out. If you are doing acidic fruits like pineapple, kiwi, lemon, lime, boil the liquid on its own for 2 mins to kill of an enzyme that attacks the gelatine that prevents it from setting and you might have to use twice the amount of gelatine/ agar-agar depending on the consistency of the Caviar you are after.

[@fightsmack3140]

This is the kind of video that should have millions of views. Very good video!

[@AveryRaassen]

Thank you very much for the kind words.

[@Andrea22286]

This is so awesome! Thank you for showing the different methods, they are sooo helpful! I can't wait to try this myself and get the kids involved with the proccess of droping the balls into the oil! It is very relaxing and fun! 🤩😍😊

[@AveryRaassen]

I am glad you enjoyed the video. When making it with kids, just becareful that the liquid is rather hot when dropping it into the oil. Also, really depending on the liquid (acid based like Lemon, Orange, Pineapple, you will have to increase the gelatin and agar-agar because the acid will weaken the setting structure.

[@Lavenderrose73]

​@@AveryRaassenoh that's good to know. I'd probably just start off with berries or something that wouldn't have to worry about that with. The less acidic fruits would apparently be better for beginners.

[@michaelallen5300]

I work as a Med Chef, I can't wait to try this out and then put it on the menu

[@BlitheApathy]

Thank you! When i saw this I had to do it. I was able to recreate a childhood favorite novelty soda me an my brother loved but was discontinued sadly. It was called Astrosoda or something, they used to sell it at the alien themed novelty shop on the way to Las Vegas from Cali. It was a fruity soda with small floating beads of jelly/jello. Looked kinda like a lava lamp but that just made it all the more interesting and fun for us. I surprised my brother with it and he just laughed.

[@AveryRaassen]

I am so so happy that you manged to recreate a childhood drink/ memory. Also, thank you for the support.

[@margaretfalde]

I remember something like that called Orbitz or some such...they were so much fun!

[@yogirise2669]

I ENJOYED! THANK YOU

[@AveryRaassen]

I am glad you enjoyed the video.

[@nickyellis6687]

Just LOVING the second method!!

[@ianratinon2042]

I was wondering. Could this also be done with a stock, for savoury dishes? Brilliant video BTW. I have subscribed.

[@AveryRaassen]

Thank you for subscribing. You can most certainly do that with stock, however, be careful, you might not need agar-agar or gelatine depending on the concentration as beef stock and chicken will have a fair amount of gelatine. Fish and vegetable you will need the setting agent. You can also do this with alcohol and other things like balsamic vinegar or dressings, but also be careful regarding the acidity as this prevents the gelatine from setting properly.

[@AJ-hd2mr]

This will make my panna cotta dessert for Christmas extra fancy! Thank you so much!!! And best wishes to you!🎄👍🏻

[@AveryRaassen]

Let me know how it goes. Also, have a great Christmas!!!

[@AJ-hd2mr]

@@AveryRaassen it worked beautifully!! Thank you so much!

[@AveryRaassen]

My absolute pleasure. I am pleased that you are happy.

[@Kokomo-tj9er]

How do you store this? In the fridge or freezer and how long will it last?

[@SamBiscuit-bn7jg]

I could see this being used as a neat topping for fruity drinks

[@AveryRaassen]

@@SamBiscuit-bn7jg or even in a cocktail

[@RobbsHomemadeLife]

I recently purchased some fake caviar in a glass jar and it was good I want to make a substitute for regular caviar using seaweed powder and I have been looking at different videos on KZbin on how to make my own fake caviar and I found your video to be very helpful I especially like your pleasant voice and the fact that you answered almost all of your viewers questions no matter how ridiculous they were I subscribed

[@AveryRaassen]

Thank you for the support!!

[@lolnamelollastname9788]

It's nice to see content where I know almost exactly where and how to get the ingredients

[@AveryRaassen]

Thank you for the support!

[@kulphaichit]

Your technique and knowledge are amazing

[@megansmallwood3409]

Thank you so much for making this video

[@AveryRaassen]

Thank you for finding the video and supporting it.

[@katiedotson704]

As ice cream topping, cheesecake topping, or layered in parfait. The list goes on.

[@rafaelalmeida7144]

I will made my self now, i have search e saw your coment about Cheong Syrup and i went for it, and now i have strawberry syrup, kiwi and pineapple. I live in Brazil, sometimes it's dificult to find ingredients as Agar-Agar, i'm still looking for but i will find it, realy tanks for the vídeo!

[@AveryRaassen]

I am glad you enjoyed the video.

[@AveryRaassen]

I am glad you enjoyed the video.

[@ianclub1]

Hey great video! I want to do this with lemon juice and some with grapefruit juice, but I know the high acid effects the firming. We only have gelatin powder and gelatin sheets, how would you recommend altering the method to adjust for this? Thanks a bunch

[@AveryRaassen]

I'm glad you enjoyed the video. It might be a case where the other method is need to combat the high acidic nature. I have tried Calcium Lactate and Sodium alginate in the past for even with mixed alcohol. I can understand that products may not be easily available. Pectin might work but I haven't tried that out, as in a combination of pectin and gelatin. Making like a firmer fruit jelly.

[@snittyz]

If you want the flavour of lemon or grapefruit maybe use essence in a plain sugar syrup, so you get the flavour without the acidity

[@shweshwa9202]

Great images and very well executed methods.

[@jarrodkober]

I did large raspberry puree half spheres for a pop-up dinner. Somewhat similar, dipped them in the gelatin. Makes a fruit egg yolk basically. Used for deserts. My other favorite is tapioca maltodextrin for powderizing fats like fois gras or Peanut butter, Nutella etc

[@AveryRaassen]

So you cut them and it pops. Fantastic!!! I have also used maltodextrin with brown butter and white chocolate to create a crumb like texture but also great with peanut butter.

[@beckychia]

Thank you so much for Sharing

[@AveryRaassen]

I am glad you enjoyed the video

[@beckychia]

@@AveryRaassen I love all kinds of cooking methods I live in Amsterdam multiple cultural let me learn all different foods

[@amykr7018]

Such awesome instruction!!

[@AveryRaassen]

Thank you for the support!!

[@ruanniemann2604]

Im going to try it with garlic, chilli.and basil and use them as condiments

[@AveryRaassen]

Let me know how it goes. Also watch out if the mixture is too acidic, it might not set the Caviar properly

[@ruanniemann2604]

@@AveryRaassen thanks for the tip, the chilli is in doubt then. Ill try a bit in any case

[@theresa_lili]

What a fun video. Thank you for sharing.

[@AveryRaassen]

Thank you for the support!

[@NicanorJorgeJrJorge]

Here in Philippines, you can buy it in the market in different sizes by the kilo... We call it SAGO...it is clear or rather translucent and being mixed on sweets or salads...

[@AveryRaassen]

Sago is different but we also have that as well in Malaysia. I love sago with coconut milk and brown sugar syrup cooked with Pandan leafs. I need to try proper Halo halo.

[@VVesteria]

We got sago here in Bangladesh too, it doesn’t really pop the same way you’d see caviar doing

[@danielleperryfineart]

Awesome techniques, how can you store the caviar once made?

[@AveryRaassen]

After you made them, you can store them in the same flavour liquid you made them with to retain the flavour and colour. Keep them for a good 4 days or you can freeze them in the oil for a good 3 months. Then thaw and strain/ wash the oil away and then store as you would in the fridge.

[@moreiscomingeasy6710]

it is beautiful ❤

[@AveryRaassen]

Thank you. I am glad you enjoyed the video

[@mysugarfreelifeissosweet]

Wow. I really enjoyed your video! Thank you.

[@AveryRaassen]

I am glad you enjoyed the video.

[@Donni2013]

Hey Avery, great video. How long can I store the fruit caviar in the liquid?

[@AveryRaassen]

Thanks for the support!!!. You can store for a good 4 days in flavoured liquid in the fridge. Or you can freeze in oil and then defrost and then store in the flavoured liquid.

[@katiaplantscientist]

Fascinating video, many thanks for sharing.

[@AveryRaassen]

I am glad you enjoyed the video. Thank you for the support!

[@dougknight329]

Great Video, thanks for sharing?

[@AveryRaassen]

Thanks for watching!

[@zahrajabbar8203]

Thanks for sharing

[@MurdererbunS2]

This reminds me of sagu, a dessert we have here in Brazil. It's really good.

[@AveryRaassen]

I know Sago really well as we have that too in Malaysia.

[@aidasoto2936]

I will try SUPERLIKED AND VERY INTERESTING THANKS 😊 👍 😀 🙏 ☺️

[@AveryRaassen]

I'm glad you enjoyed the video.

[@elizabethdowns6565]

Fabulous!

[@AveryRaassen]

@@elizabethdowns6565 Thank you for the support!

[@meeraparekh7064]

Amazing… I am impressed…. Will keep wat ur videos…!!!!!👍👍👍👌👌👌

[@AveryRaassen]

Thank you for the support!!!

[@DianaMartinez-ny8wv]

Thanks for sharing!! ☺

[@AveryRaassen]

I am glad you enjoyed the video!!

[@littlehills]

how long is it ok to keep use feel this would dunk well in chocolate too

[@AveryRaassen]

A good 4 days submerged in the flavour liquid. A liquid chocolate one would be cool and used for milk shakes?

[@robertballuumm730]

Definitely going to try this. Thank you 🙏🙏🇬🇧

[@AveryRaassen]

Let me know how it turns out

[@robertballuumm730]

@@AveryRaassen Indeed. Thank you. 🙏

[@GabrielMartinezValois]

This is a quite fascinating and imaginative project! Congrats and thanks a lot!

[@AveryRaassen]

I am glad you enjoyed the video. Thank you for the support.

[@tanthiennguyen9308]

Wunderschönes Farben

[@stevealaska73]

Hi Avery, Question: Is the Gelatine sheet really necessary if you're using the Agar Agar? I thought Agar was used instead of gelatine?

[@AveryRaassen]

It is down to preference. I don't want it to be too firm. I still want that nice soft mouth feel. The agar will help me get the shape when it touches the cold oil.

[@stevealaska73]

@@AveryRaassen Sounds good. Thank you

[@Brehbrehbrehbreh]

Can you use gelatine instead of agar agar?

[@reviewshoppers9749]

@@AveryRaassen what is the weight of the gelatin sheet? Thank you

[@kaindika7349]

Thank you...🌻❤🌹

[@Breezely22]

I feel like you could put some in the bottom of a fruity green tea drink like they do with Boba.

[@AveryRaassen]

Absolutely agree with that idea!!

[@Kathy.Farrey]

Thank you.

[@AveryRaassen]

Thank you for the support!!!

[@lorenaarcos4784]

Thank you for this great video but I have a doubt , do the tiny balls have a more liquid center or it is solid like gelatin ? The one I tried once it was more liquid in the center and it was amazing.

[@AveryRaassen]

Doubt is good because it is a sign of curiosity. These have a more jelly like consistency. They don't "pop" like the ones you are talking about as that is different method in making them. Those require different powders to set the outside while the middle is still liquid.

[@zorbl8463]

@@AveryRaassen do you have a link to a tutorial for the ones with a liquid center?

[@AveryRaassen]

@@zorbl8463 For the time being, I currently do not.

[@AngelSin9]

Hi watching from dubai.😊

[@AveryRaassen]

@@AngelSin9 thank you for the support!

[@claudiawalsmit4437]

Looks great! Thank you for sharing! How long can you keep them fresh with the oil/blackberry juice method? More then a day or 2 in the fridge?

[@AveryRaassen]

Keep them in the same flavour liquid for a good 3 to 4 days and check after in the fridge.

[@claudiawalsmit4437]

@@AveryRaassen thank you very much!

[@RAYORADIO]

Excellent!

[@AveryRaassen]

Thank you. I'm glad you enjoyed the video.

[@j565tyty]

Thank you for the informative video. I will try it out and report back! Going to use the cold oil method

[@AveryRaassen]

I am glad you enjoyed the video.

[@KhaNguyen-ux3lh]

@@AveryRaassen thank you you the best

[@awberry1969]

Can this fruit caviar be made with anything other than gelatine

[@AveryRaassen]

You could only use agar-agar or there is a more technical method in creating spheres used in molecular cuisine.

[@tanthiennguyen9308]

A guten Appetit & Sante

[@niranjanpradhan8573]

Sir really i like your video it's amazing

[@AveryRaassen]

Thank you so much. I am glad you enjoyed it.

[@Sengion]

Great video! thank you for taking the time to make such an informative breakdown of this technique. I do have some questions which I’d love to have clarified. I hope it’s not too much of a bother. What’s the reasoning behind using both agar and gelatine? I feel like just agar should be sufficient. Does the added gelatine help it set better without getting the “dense” agar gel texture? I’m under the impression that “caviared” liquids are usually made through spherification, resulting in a liquid inside encapsulated in a thin membrane, reminiscent of actual caviar. In this case they’re essentially tiny gel spheres that are set all the way through, no? (That’s not to say this isn’t a great technique btw!) Does the first technique have any advantage over the frozen oil? It honestly seems more labour intensive, less consistent, and requires investing in the silicon moulds, so I don’t see a reason not to use the second method. Finally, any specific reason for storing them in a liquid afterwards? Thanks in advance! Keep up the great work :)

[@AveryRaassen]

Using both setting agents are to balance the texture. Gelatine being too soft and over use can be too bouncy and agar can be too brittle if under used and really really firm when over used. Yes, you perfectly worded it. Both methods I used "just" create tiny solid spheres. They don't "Pop" like caviar or caviar in molecular cuisine. The 1st method is great for larger spheres as dropping bigger sphere from a squeeze bottle or syringe can be difficult or even via a different kind of spoon. As for tiny caviars, the oil method is my favourite to get consist and uniform spheres. 2 reasons to store them in their "flavoured" liquid. 1. So that they don't "dry out" in the fridge and 2. When stored "floating in the liquid" or swimming in their own juice, they stay "individual" rather than stuck together. Makes for plating up a dessert or dish, easier when they aren't stuck or sticky. I hope these answers help in why I do what I do. Feel free to change them to suit your needs and situation. Have a great day.

[@emildrimbea3210]

awsome

[@AveryRaassen]

Thank you. I am glad you enjoyed the video.

[@anti-venomrequium2526]

I've been studying this and you def added some stuff that will be helpful

[@AveryRaassen]

I am glad you found it helpful

[@dirtybeadsoff-roading4096]

Looks incredible

[@AveryRaassen]

Thank you for the support.

[@snittyz]

Very informative, thanks!!

[@AveryRaassen]

I am glad you enjoyed the video

[@williamnelson4736]

excellent video!

[@AveryRaassen]

Thank you. I am glad you enjoyed it.

[@williamnelson4736]

@@AveryRaassen my vegi oil froze solid, not like a brick but too thick for the application. Maybe a purer oil, you mentioned sunflower oil?

[@AveryRaassen]

You can use veg oil but you might have to let it come to a more transparent liquid, still very cold but able to allow for the droplets to fall

[@williamnelson4736]

@@AveryRaassen i was over thinking the oil temp, freezing cold, even thicker, worked great! You were point on with the measurements! thank you again for making this possible! I went ahead and experimented with the same proportions, but i used siracha to make siracha spheres, worked great as well

[@AveryRaassen]

​@@williamnelson4736 That is amazing to hear. What did you serve it with?

[@teressacooks7928]

SUPERB!! 😃😃

[@AveryRaassen]

Thank you for your support! I am glad you enjoyed the video.

[@sakulwud3986]

Wonderful

[@AveryRaassen]

I am glad you enjoyed the video.

[@grzegorzcaputa]

Super

[@AveryRaassen]

Thank you for the support!!

[@shwee1855]

for method 2, could you use the mixture immediately after cooking, or do you wait for it to cool slightly?

[@AveryRaassen]

For method 2, just wait alittle for it to cool down slightly. 2 reasons, 1st it is too hot to handle and 2nd it is too liquidy. Cooling it slightly will make sure the spheres form properly.

[@ThaSinhoriniFreire]

Adorei! Just Loved! Hi from Brazil

[@AveryRaassen]

Hi from London

[@kivuvastephen7497]

Can we use one of ingredient that is ager ager or gelatin

[@AveryRaassen]

@@kivuvastephen7497 If you were only going to use one, use agar agar. The gelatin was just there to balance the texture.

[@lotuscrystal6991]

If I just made the flavor mixture with the agar agar and gelatin how should i store it and for how long before making the caviar

[@AveryRaassen]

Its best to make it straight away with cold oil or with a silicone mould.

[@khwantana.kummun7399]

Wowww

[@dengbon2836]

Thank you

[@AveryRaassen]

You are welcome

[@meowplays468]

Hi, I tried the 2nd method but my oil solidified when I took it out from the freezer then I decided to thaw it out until a little bit melted but it is not that cold anymore. any tips? I used vegetable oil.

[@AveryRaassen]

It really depends on your room temperature as well. You could thaw it out alittle to balance the consistency and keep it in a container with ice and water and some salt to keep the temperature while it goes clear but still keeping cool. I hope this helps.

[@albaroaldas1256]

saludos. como los conservas .cuanto duran ...?

[@AveryRaassen]

Hola, puedes conservarlos en aceite, agua azucarada o mejor mantenerlos en el mismo líquido aromatizado con el que los preparaste. Como el puré de mango para el caviar de mango o la esencia de fresa para el caviar de fresa. Además, puedes conservarlos en la nevera hasta 4 días. Si desea congelarlo, le sugiero que lo congele con el aceite para que pueda mantener la forma y luego puede congelarlo hasta por 3 meses. Después de eso, simplemente descongélalo en el refrigerador durante la noche y luego mantenlo con el sabor con el que lo preparaste. Espero que esto ayude.

[@kristinafilipovic7897]

bigger modl 😂 u r so funny,thanks for sharing the recipe

[@AveryRaassen]

My pleasure. I am glad you enjoyed the recipe.

[@kristinafilipovic7897]

@@AveryRaassen I did , it is perfect explaining

[@nopenah2957]

INCREDIBLE RECIPE.

[@AveryRaassen]

Thank you.

[@赤い糸-f8z]

Thank you 😊

[@AveryRaassen]

I am glad you enjoyed the video.

[@peridot1313]

For the Oil method, you can try and use a paper towel to get the rinsed oil off the top, laying a sheet out gently on top should pick up a lot of the oil

[@AveryRaassen]

Great idea!!! Thanks for sharing

[@priteeprasad4413]

Is this use in the child coffee and cold beverages ??

[@AveryRaassen]

Yes, you can use this for cold drinks

[@wendyshoowaiching4161]

Use rock sugar though more expensive but taste better. Rose syrup taste good, less rock sugar or no need sugar

[@jamiehatcher9785]

I'm obsessed with the orange cream slush Boba at Sonic so much my husband told me it be cheap on him if I learn to make them myself 😂that's I ended up on here

[@AveryRaassen]

Thank you so much for the support! These don't pop though if you are after the popping type.

[@yenngan6552]

Is it possible if i changed gelatin to a different powder vegan like pectin or xathan gum ?

[@AveryRaassen]

It is possible. Some test needed. Xathan gum might not fully hold but the pectin could work. Pectin Juane, used for making fruit jellies, could work but it might be too firm and the working window is too fast but it could work.

[@nadia6606]

Can i make this a day ahead of time? And how do I store it? Thank you!

[@AveryRaassen]

You can most certainly make it a few days in advance and the best way to store it would be in the same flavour syrup/ liquid of the Caviar.

[@alexandreperreau9999]

Wich oil is better to use? Do fresh fruit or basilic caviar can be frozen again or its for fast consumption.?

[@AveryRaassen]

Clean and neutral oil such as vegetable or sunflower oil. Don't use Olive or sesame oil as their flavour is rather strong. You can freeze it again, no problem. Eat it within 5 days.

[@alexandreperreau9999]

@@AveryRaassen oh..ok..i live in QUÉBEC,CANADA. I didnt see this kind of product at supermarket. I saw on the web an Italian compagny name " Caviari" who's selling olive pearl oil in Europe. Im think to begin make it with herbs( basilic, rosemay, purple basilic and fruit berry essence . Thank you for your fast anwser! 😎

[@comics891]

this is a very informative and intresting video! I'm going to try to make it at home, but why do you need both agar agar and gelatin? if you have too much of one or the other does it make the center more jelly-like and less liquidy?

[@AveryRaassen]

I'm glad you enjoyed the video. The addition of both is because of texture. Agar alone will make it too firm but not enough gelatin will make not give it structure. Also, this recipe isn't for heavy acid based liquids like lime, lemon as the acid can breakdown gelatin and stopping the Caviar from forming perfectly.

[@comics891]

@@AveryRaassen interesting, would you consider coffee to be part of that heavy acid base group? And if so what how would you recommend making stuff like coffee caviar?

[@AveryRaassen]

@@comics891 Coffee is acidic but not as strong as lemons. You can also dilute the coffee with milk to perhaps get Latte Caviar. I would use the same recipe for coffee. I hope this helps.

[@emypollock5936]

Amazing 🤩thanks for sharing ❤

[@AveryRaassen]

I am glad you enjoyed the video

[@sadaanandsingh2323]

Can I use xantan instead of gelatin? Or any other vegan replacement? Thanks!

[@AveryRaassen]

You can use more agar-agar but the texture will be different. You could try balancing it out with some Xanthan.

[@sadaanandsingh2323]

@@AveryRaassen Thank you!!!!!!!!!!!!!!!

[@Kattailyst]

How long can I keep it in the oil for later use? Need it as a prop :)

[@AveryRaassen]

What kind of prop?

[@nutritionalyeast704]

Mesmerizing

[@coffeesali]

perfect video you have a new sub and I'm so happy 💞💞💞💞👌💫 Merry early Christmas🎊🎊✨✨🎄🎄🎀🎁

[@AveryRaassen]

Thank you so much and Happy New Year to you!!!

[@coffeesali]

@@AveryRaassen stay connected dear friend

[@musicfreak1138]

Great video, looks like fun! I just have two questions, if I do not have access to sheet gelatin, how much of the powdered gelatin could I use? And what are those cloth towels called?

[@AveryRaassen]

Depends on the strength of the powdered gelatine. The blue towels are called Jay Cloths.

[@VietnameseCookingwithLaurel]

Looks nice and yummy

[@AveryRaassen]

Thank you. I am glad you enjoyed the video

[@leorachid41]

Great work 🙏

[@AveryRaassen]

Thank you and I am glad you enjoyed the video

[@AngelicaPerez-rw6xh]

What tempature does the syrup need to be at

[@AveryRaassen]

When making/ boiling or making the spheres?

[@1962alilynch]

Hey Avery, thanks for the recipe and methods. I want to make citrus caviar and was just wondering if the Agar Agar needs to be increased to get them to set. Thanks Ali

[@AveryRaassen]

If you are making citrus Caviar, boil the citrus juice for 2 mins, this helps to reduce the enzyme that weakens the agar and gelatin especially pineapple and kiwi juice. You will have to play around with the quantities and texture that you want to achieve.

[@1962alilynch]

@@AveryRaassen 😋👍Many thanks. Now to find a local supplier for the scales and moulds.

[@sudhirdehade9849]

Sir please share carviar shake recipe...

[@AveryRaassen]

?

[@Thorrnn]

What would one use these for?

[@AveryRaassen]

You could put in a drink like bubble tea, or use it to garnish a Panna cotta or Posset. You could have citrus versions of this and place it on top of oysters. I used to work in a Japanese restaurant many many years ago and I had to make a sweet ginger version of these using a different method and they would use it for their sushi selection.

[@Caracaraorangeberry]

love it!!!!

[@AveryRaassen]

Thank you so much for the support

[@christopheracosta2043]

Now I can make my own Orbitz drink! You guys remember that far out Orbitz drink?

[@AveryRaassen]

That is still a thing

[@m005kennedy]

How long can you make this caviar ahead of the time you want to use it?

[@AveryRaassen]

Make even 4 days in advance. Or make it and keep in the freezer in the oil and then defrost in the flavour syrup that you made it with without the setting agents.

[@25942401]

Can you use pectin instead of agar agar? If so, do the quantity of any other ingredient change as well?

[@AveryRaassen]

Depends on the pectin. We have several different pectin here. Pectin Nappage, Pectin X58, Pectin Juane. Pectin Juane might be able to do the trick however it might set rather jelly like. This might need testing as Pectin Juane activates with an acid in the case of Citric Acid but an acid will corrupt the gelatine formation.

[@marcosrodrygues]

good

[@AveryRaassen]

Thank you

[@ellenxu2411]

Hi Avery, how long can I keep storing the caviar in simple syrup?

[@AveryRaassen]

Hi Ellen, you can keep it in the simple syrup for 3 to 4 days. However, I would recommend keeping it in the same base liquid you used to make it with, so that is can keep the flavour and colour. The simple syurp over time will dilute the Caviar in colour and flavour.

[@ellenxu2411]

@@AveryRaassen Got it. Thank you for answering!

[@viktorgullberg3581]

How long can you store the pearls?

[@AveryRaassen]

You can store the pearls for a good 5 days in the fridge submerged in your favourite flavour. Or you can store it in Oil in the freezer for up to 3 months. When you take it out of the freezer, just strain and store in the flavour liquid that you made it with for 5 days. I hope that helps.